5 Ingredients or Fewer

Pickled Ginger

April 23, 2014
2 Ratings
  • Makes About 3/4 Cup
What You'll Need
  • 1 large knob of ginger (about 6 inches long)
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 1 teaspoon kosher salt
  1. Rinse the ginger and then use a spoon to gently scrape off the skin. Slice it very thinly, ideally with a mandolin or vegetable peeler to get the slices extra thin, but a sharp knife will work too. You should have around 1 cup of sliced ginger. Place it in a sterilized jar.
  2. In a small saucepan, stir together the sugar, water, rice vinegar, and salt, so that the sugar dissolves. Bring to a boil over medium high heat and then pour the mixture over the ginger. Let cool slightly and then cover and refrigerate overnight before serving. It will keep in the fridge for up to two weeks.

See what other Food52ers are saying.

  • Cheri Mayell
    Cheri Mayell
  • Linda Grammer
    Linda Grammer
  • I_Fortuna
  • Olivia Lee
    Olivia Lee
  • Allie
molly yeh recently moved from brooklyn to a farm outside of grand forks, north dakota, where her husband is a fifth generation farmer. she writes the blog my name is yeh.

8 Reviews

Cheri M. June 22, 2015
Sounds lovely, but I agree with Allie would like ideas on how to use & with what? The addition of beet powder added to create pink colour is a nice touch where would one get it?
I_Fortuna June 22, 2015
I get my spices from My Spice Sage. They are fresh and flavorful. I recently purchased beet powder from them and use it to color and flavor my blanched onions for Hummus. They often have giveaways like Himalayan pink salt currently. They have spices and flavorings of all kinds and recipes too. Sometimes I like buying online as I am not sure how long the spices have been on the shelf at my market. Hope this helps. : )
Here is their link:
Linda G. February 21, 2015
The pickled Ginger is excellent on seared tuna steaks, absolutely love it this way!!
I_Fortuna June 15, 2014
This is way too much salt in my opinion. I don't use any and my pickled ginger comes out awesome. If you want the nice pink color, use beet powder, fresh cooked beets or beets that come in a jar. I use beet powder a lot and it can be found at different spice sites. I also use the beet powder to color my blanched onion slices to top my hummus and other dishes. It makes a pretty presentation.
Olivia L. May 15, 2014
can this be canned?
molly Y. May 15, 2014
hi olivia!

while i have seen other recipes for pickled ginger that are canned, i have to admit that i honestly don't have enough canning experience to feel comfortable advising you on this! there's a little hotline thread going on this question: http://food52.com/hotline/24894-a-question-about-a-recipe-pickled-ginger
perhaps someone will chime in there!
I can quite a bit and I've used a lot of recipes with great success from this website.

You might want to reach out to the website owner/recipe maker and share Molley's recipe to check with safe canning standards.
Allie May 14, 2014
I'd love to make this but I don't know what I'd use it for since I don't really make sushi at home very much... I imagine it might be a nice companion to other fish dishes or asian inspired dishes though!